Vegetarian Chili for Everyone...even meatlovers

Here's a hearty, healthy vegetarian chili recipe that'll put a little pep in your step. If you're a die-hard carnivore, your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant, I generally order a meat and bean chili, but at home I'm vegetarian chili all the way. Vegetarian chili just tastes great. I don't miss the meat, and it's super easy to make, and it's a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty no meat chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like...be creative!
Give this easy meatless chili recipe a try and let me know what you think, and for more
recipes check out the Chef Buck playlist:

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What You Need to Make a Great Vegetarian Chili

15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the
fridge of all those veggie odds and ends, so use what you have.

How to Make Easy Vegetarian Chili

Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it's pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it's ideal if you make the dish ahead of time. It'll get exponentially better as the days pass, so be sure to make a big pot of chili so you'll have plenty of leftovers.

[GlenAndFriendsCooking]

Love the use of cauliflower stems - so much goodness in them, yet most people seem to throw them out. Perfect for this recipe!

[aliceaman]

Love your recipes. I am "pescetarian" so I focus on most of your vegetarian and/or seafood recipes. I really enjoy how you seem to be creatve and often use ingredient combinations that are "outside the box".

So.. wanted to let you know that I have found a new "trick" for vegetarian chili that has been amazing. Add sweet potato, cubed and steamed ahead of time. But then if you cook the chili long enough, no reason the sweet potato couldn't probably cook in the main pot.(I don't know but I bet you do with all your experience.)

My vegetarian chili usually consists of lentils and most other standard ingredients. But one day I had a left over baked sweet potato in the fridge and VOILA! discovered something that is not now just a "second thought". With that success, I also have tried dried apricots chopped finely in the same recipe in place of the sweet potatoes - another nice addition. I bet dried figs or probably fresh figs finely chopped would work great too, do you think?

And one last thing is that I often use about 1/2 to 3/4 cup of coconut milk (from the can - not "low fat") to thicken the chili. Not so healthy, I guess. Pretty good but nothing so far has been as good as the sweet potato. I bet pumpkin or acorn squash would work just as well.

And another "last thing" would be to think about adding mushrooms sauteed with the onions or other veggies for the "umami" flavor. Do cajuns go in for "umami"?

Thank you for sharing your recipes - I have learned a lot from your videos and hope to keep learning

[humbulanimadzena]

I am in South Africa and with chef buck I never really struggle to get all the ingredients in my country, your recipes are very easy and too tasty my family love them.

[lorrainem]

Looks terrific! I had to "lol!" because you do 2 things I also always do - rub my dried oregano before I toss it in, and put some water in my tomato sauce cans to get out all of the sauce 😊

[chrisclark]

i made this recipe for the OU VS. LSU playoff game and it was incredible. the chili was the only thing that kept the party stable during OU’s loss.

[charlesbovalis]

I followed your recipe to the letter and it turned out amazing !!! Instead of rutabaga I chopped a potato instead ... end result was very tasty indeed ! Served over steamed rice .. Great video, thanks for sharing ..

[juliana]

Made both the veggie chili and the cornbread muffins and it was amazing! My boyfriend and i loved it, thanks soo much for your amazing recipies❤️

[michellejay]

Hello! Newly wed here, my husband went back for seconds! 🤤 it’s amazingggg!

[sounique]

You are HILARIOUS!!! I love the video and thanks for the recipe!!! The jalapeno corn muffins looked delish as well!!!❤️❤️❤️

[z]

I never thought of putting squash in my chili, but now that I've seen this I can't stop thinking about it. Sounds great. I love veggie chili.

[HamzaKhan-ynij]

Brother i tried this recipe and ya know something... it WAS OUT OF THIS WORLD.... THANK YOU MAN stay safe in this pandemic!

[bangkokstevie]

Looks great. For a slight variation I usually add the juice of half a lime and 2 or 3 squares of dark chocolate a few mins before the end of cooking.

[cassandramalfoy]

Looks delicious. I like adding leftover bits of sliced mushrooms from my freezer veggie stash to my veggie chilli time to time.

[markslima]

i'm going to try this tonight and adapt with what vegetables i have - i never have zucchinis because it is the devils vegetable. also love the tone and attitude of this video, you seem like a fun guy.

[RobbsHomemadeLife]

I like to add lentils instead of beans and mushrooms and finely grated carrot and chopped olives and a lot more onion and soy curls. Those corn muffins looked amazing.

[LadyMaltese]

Oh man BOOM that looks so good and I will be making this with the jalapeno corn bread muffins. Thank you Chef Buck and Camera Girl for yet another tasty treat!! Love the addition of root vegetables and zucchini. Keep up the good work!!

[jc]

Hey Chef Buck, is this a new kitchen? I remember your little vintage kitchen. THe recipe looks great?

[jayhalley]

Super duper - BOOM fantastic .
Thanks Chef Buck and Camera girl

[tatten]

Oh man that & the muffins look so good!

[luckychicav]

Yummm! Girl from Ipanema, that's great! I love you guys!